Clean blueberries (get rid of stems etc.). Use a food processor on pulse to chop blueberries. For best results, chop half of the blueberries at a time. Place fruit in a large pot. Stir in lemon juice and water.

In a separate bowl, mix together splenda and remaining 1 3/4 cups of sugar. Set this aside (you will add this sugar mixture after you bring the jam to a boil).

In a small bowl, mix 1/4 cup of sugar (from the 2 cups) and fruit pectin. Add this to the fruit mixture in your pot. Add the butter (to keep the jam from foaming as much). Stirring constantly, bring the jam to a boil over high heat. Add the remaining sugar mixture you set aside. Continue stirring and bring jam to a boil and cook 1 minute longer. Remove from heat. Skim off excess foam (place this in a small bowl as the sample for toast in the morning!) Ladle jam into prepared jars, seal with sterilized lids and process jam for 10 minutes in the water bath. Make sure that the water in the canning pot is at least an inch or so over the top of the jars. Bring the water in the canning pot to boil and process for 10 minutes. Carefully remove jars from the water bath and set them on a towel to cool. Let the jars of jam stand at room temp for 24 hours. You will hear the jars pop as they seal.